Cinnamon Heart Cookies #FilltheCookieJar

Happy February Dear Friends.  My heart is light and filled with love.  It is, after all, the month we dedicate to love each year.  Better than that....it is only 20 more days before our vacation!!!  Yes, in less than 3 weeks we will be on the way to Dominica in the heart of the Caribbean.

Dominica is home to wonderful rainforests filled with waterfalls and hot springs.  The diving is amazing and the people are friendly and welcoming.  Frank and I were there 8 years ago and are excited about going back.

We are staying at the Fort Young Hotel which is where we stayed last time we visited.  Our room was an ocean front room.  The hotel, being an old fort, is set up high on a cliff so that you can hear the waves crashing all night long.  You can learn more about Dominica at this site which is where I got these photos to share with you.

It seems that I have had Valentine's Day on the brain for the last week or so.  I have shared a couple of recipes already that will show your Love how much they mean to you.  This Cinnamon Spice Valentini is the perfect start to a romantic evening and this heart shaped Baked Oatmeal is a perfect start to your loved one's day.

Today I am sharing an easy peasy butter cookie recipe that I cut into hearts and sprinkled with cinnamon heart sugar.  I was so excited when I found this sugar in the baking section at my grocers.  I thought I was going to have to buy those little cinnamon hearts and crush them up myself so was pleasantly surprised when they had already done the work for me.

This recipe made 16 large hearts but you could easily make them smaller if you wanted.  I think they are the perfect cookie to #FilltheCookieJar this month but if your taste runs to sweet rather than spicy or your mind turns to chocolate at Valentine's Day....No Worries...We have you covered.  Just take a look at all the other cookies being shared this month in the links below my recipe.

Cinnamon Heart Cookies

2 sticks butter, room temperature

1/2 c. sugar

1 egg

1 T. vanilla

3 c. flour

1/2 t. baking powder

Cinnamon Sugar Sprinkles

In large bowl of stand mixer, fitted with the paddle attachment, cream the butter and sugar.  Add egg and vanilla, beat to combine.  Turn speed to low and blend in the flour and baking powder.  Place half the dough onto a piece of parchment paper of floured countertop.  Cover with plastic wrap and roll to 1/4" thickness. Using cookie cutters cut into heart shapes and place onto an ungreased cookie sheet. Repeat with second half of dough.  Sprinkle with the Cinnamon sugar and bake in a preheated 350* oven for 15 minutes, until bottom is light golden brown but before tops start to color. Print Recipe

More Valentine's Day Cookies

Baked Oatmeal for #FoodieExtravaganza

I am privileged to be hosting Foodie Extravaganza this month.  For those of you new to my blog, Foodie Extravaganza is a fun group where we gather each month and make a recipe based on a food or themes from The Nibble. The Nibble is a website that lists all of the American Food Holidays throughout the year.  You can search by month and you will be surprised how many National Food Holidays there are.

We always post our recipes on the first Wednesday of the month.  This month it also happens to be the first day of the month as well.  February has so many food holidays.....some that you would expect....it is national chocolate month, of course.  It is also national heart health month, national fiber focus month, national cherry month and national hot breakfast month. 

We also have days for national holidays.  February 14th is national cream filled chocolate day, today is national baked Alaska day and the second Monday of the month is national oatmeal day. 

I decided that, since it is still fairly early in the year and a lot of us are still focusing on making 2017 a healthy year, I would combine several themes and ask for recipes made with Heart Healthy, Fiber Rich Foods.  That is a very broad theme and wait until you see all the great recipes that my friends chose to share with us today.  You will find links to them underneath the recipe I have decided to share.

I combined all of those themes that I listed above and made a heart healthy, baked oatmeal with dried cherries.  To stick with the Valentine's theme, I baked them up in heart shaped muffin cups so that they could be popped into the freezer and taken out to be microwaved and served up as a hot breakfast throughout the month.  They can be served in a bowl with milk or they can be handed to your loved one like a muffin or granola bar as they run out the door. Better yet, take them with you on your next snow shoe, x country ski or hiking adventure to snack on as an energy boost half way through the activity.  Your heart will thank you.

Baked Oatmeal

1/2 c. canola oil

3/4 c. brown sugar

2 eggs

3 c. old fashioned oats

2 t. baking powder

1 c. milk

2 t. cinnamon

1 t. vanilla

1/2 c. dried cherries

Combine all ingredients in a large bowl.  Pour into a 9x9" baking pan or into 12 individual muffin tins and bake in a preheated 350* oven for 20-25 minutes, until brown.  Print Recipe

More Heart Healthy, Fiber Rich Dishes

•  5-Way Cincinnati Chili Spaghetti Squash Boats from Palatable Pastime 
• Apple Oatmeal Breakfast Bake from Cookaholic Wife
•  Baked Oatmeal from A Day in the Life on the Farm
•  Black-eyed Pea Salad - Saladu Ñebbe from Food Lust People Love | 
•  Cranberry Nut Muffins from Hardly A Goddess
• Easy Breakfast Oatmeal from Basic N Delicious
•  Farmer's Salad from Fearlessly Creative Mammas 
•  Fruity chewy granola bars from  Caroline's Cooking 
•  Fruity Custard from Sneha's Recipe 
•  Heart Beet Smoothie from Sew You Think You Can Cook
•  Moroccan Sweet Potato and Lentil Stew from Culinary Adventures with Camilla 
•  Vegetarian Spicy Asian Lettuce Wraps from cookinandcraftin 

Basic Banana Muffins #MuffinMonday

I quit buying bananas when I was on the FMD eating plan.  Bananas and grapes are not included in the long list of approved foods.  I missed bananas at first but then forgot about them.  Frank must not have forgotten about them because while I was in California a couple of weeks ago, he bought some. They were sitting on the counter when I got home.  He had used them with his cereal and I made us smoothies and added them to the mixture but, as always, there were a couple that didn't get used before they got over-ripe.

I had 2 bananas which is the perfect amount for 6 muffins.  This is a basic banana muffin.  It is easily adaptable to whatever add in you like.  I often add cinnamon.  I like nuts but Frank is not big on nuts in his baked goods.  Sometimes I throw in a handful of mini chocolate chips or dried cherries.  The possibilities are endless.  I think peanut butter might be delicious....perhaps next month....

Basic Banana Muffins

1 c. flour

1/2 c. sugar

1 t. baking powder

dash of salt

1 egg, beaten

1/2 c. milk

2 T. canola oil

1/2 t. vanilla

2 ripe bananas, mashed

Combine flour, sugar, baking powder and salt in a med, bowl.  Make a well in the center.  Combine the egg, milk, oil, vanilla and bananas in another bowl. Pour egg mixture into the well and stir just until moistened.  Divide batter between 6 muffin cups that have been treated with cooking spray.  Bake in a preheated 400* oven for 20 minutes or until a skewer inserted in the center removes cleanly.  Print Recipe

• Baba Ganoush Muffins from Food Lust People Love
• Basic Banana Muffins from A Day in the Life on the Farm
• Gruyère, Roasted Pepper, and Thyme Muffins from Karen's Kitchen Stories
• Lemon Poppyseed Muffins from Sew You Think You Can Cook
• Healthy Tiramisu Muffins from Farm Fresh Feasts
• Maple Bacon Muffins from Palatable Pastime
• Orange Oat Muffins from Passion Kneaded

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Whole Chicken in a Crockpot

Frank let me sleep in this morning while he finished cleaning up from our Chinese New Year celebration last night.  We had a great time and dinner was very successful.  I will be sharing some of the recipes with you but, as is often the case when I'm entertaining, pictures are scarce.

We spent the day today at the Home and Garden show.  We have several companies coming out in the next couple of weeks to give us estimates on new windows for the sunroom.  Before we left I put dinner in the crockpot. Tonight's dinner was scheduled to be Pot Roast but I now have a meeting to attend on Tuesday afternoon so we are now going to Aunt Irene's in the evening instead of at lunchtime.  I decided to save the pot roast to take over there so I moved Wednesday's chicken dinner to tonight.

I seasoned the chicken with salt and pepper, filled the cavity with onion, carrot and celery and placed it in the slow-cooker with about 3 cups of chicken broth.  Turned it on low and out the door we went.

When we got home this is what was waiting for us.  This is not a recipe to use if you want nice crispy skin, but if you are going to discard the skin anyway, this is a perfect recipe to cook your whole chicken while you are gone or busy.

I sliced up some of the breast meat and served it along with salad, sauerkraut pierogi and corn for dinner tonight. 

The broth was strained into a container and placed in the refrigerator.  The rest of the meat was removed from the bones and reserved for lunch during the week.  I have a few ideas about what to make with it and will be posting those recipes in the coming days.

Whole Chicken in a Crockpot

1 whole chicken

salt and pepper to taste

1 small onion

1 carrot

1 stalk celery

3-4 c. chicken broth

Wash chicken and season inside and out with salt and pepper.  Quarter the onion, halve the carrot and celery and place inside the cavity of the chicken.  Place the chicken in the crockpot and pour the chicken broth around it.  Cook on low for 6-8 hrs. Remove chicken from crockpot to a cutting board. It will be very tender, falling off the bone and coming out in pieces.  Discard the vegetables and skin. Strain the broth into a container. Remove the meat from the bones.  You are now able to enjoy this chicken immediately or use it, along with the broth, for soups. stews and casseroles.  Print Recipe

Didn't I just post the Weekly Menu??

My things move very quickly around here!  It seems like I just posted the weekly menu.  I blinked and here it is Friday already.

Today also marks 1 year since my Mom went to join my Pops up in Heaven.  My heart is heavy for this and also because today was the funeral for my sil's, second mother, Mrs. Rhine.  Both Mrs. Rhine and Mom lived long, full, happy lives and I know they are with their husbands and much happier than their last years here but it still makes me melancholy.  Of course, we have had no sunshine in Michigan for over a week now.  These cloudy days really get me down.  The sun is supposed to peek through on Tuesday but then disappear again.  Sigh....

I also received very bad news today that my longtime partner and friend's daughter was diagnosed with stage 4 cancer.  She is only 27 years old.  Please keep her and her family and friends in your thoughts and prayers.

Well, aren't you glad you joined me today?  Okay I'm done being all Eeyore-ish on you.  Let's see if I can find my sunshine behind all these clouds....

Or take some advice from my friend, Piglet, and find some puddles to jump into......

I know!  Let's talk about tomorrow and let me wish you all a very Happy New Year.  Yes, tomorrow is Chinese New Year and 2017 is the year of the Rooster.  It implies light and wealth....both of which I look forward to enjoying LOL.  I also look forward to enjoying our celebration tomorrow night.  It is especially exciting this year because Melody is old enough to understand that this is a big celebration from her culture that we can share.

There is nothing on the calendar for Sunday.  We may take a ride to the Home and Garden show, which is always fun.  Monday I have a meeting at church.  Tuesday is a pampering day. First for me as I get my hair cut and my nails done and then for Aunt Irene as we take her lunch and help her shower.  The rest of the week is pretty quiet but I'm sure we'll find something to keep us occupied.

So I am sharing the Weekly Menu and will be back during the week to share recipes and photos.  See you then.

Saturday-Chinese New Year

see Menu here

Sunday

Pot Roast

Mashed Potatoes

Roasted Brussels Sprouts

Meatless Monday

Mushroom Stroganoff

Taco Tuesday

Fajita Nachos

Wednesday

Crockpot Roast Chicken

Fried Potatoes

Steamed Green Beans

Thursday

City Chicken

Pierogi

Sweet Corn

Fish Friday

Shrimp Scampi 

Angel Hair Pasta Primavera

Cinnamon Spice Valentini

Sometimes Frank gets bored.  He does not relax well, my husband.  On those rare nights that we have nothing going on he will start pacing and asking me what I want to do.  I often tell him that I want to do whatever it is that I am doing when he asks.......read, blog, watch tv....whatever.  Sometimes I just say "nothing, I want to do nothing tonight".  He paces around some more and, more often than not, starts experimenting at the bar.

This often works out to my advantage because I get to taste all his creations and he keeps tweaking them until they are exactly what I want.  If this happens quickly we get a good drink out of the deal. Should it happen not so quickly, I start getting tipsy and think that things that aren't that good taste better than they really do.  So we always try the last concoction again the following day to make sure that it really tastes as we remember it LOL.

The night that this drink was created, Frank hit the nail on the head the first try.  He didn't believe me so he tweaked it a couple of times and then finally went back and made the original version for me to enjoy while I watched Fixer Upper. 

Are you a Fixer Upper fan?  They now have a store called Magnolia Home Furniture.  I was lucky enough to go into a store called HOME while in my brother's small town of Santa Margarita, California that features their furniture.  It is a great store and I fell in love with several items that were not only gorgeous but reasonably priced.

The next time you have a down day with your Valentine and are looking for a way spice up your evening make your Love one of these wonderful Valentini's.  It was good enough to make me turn off Fixer Upper and join my Valentine in the hot tub.

Cinnamon Spice Valentini

a Frank Klik original

1 part cinnamon schnapps

1 part cherry vodka

1 part amaretto

red sugar sprinkles for rimming 

Maraschino cherry for garnish

Rim a martini glass with red sugar sprinkles.  Fill a cocktail shaker with ice.  Add the schnapps, vodka and amaretto.  Shake to combine and chill.  Pour into rimmed glass and garnish with a cherry. Print Recipe

The Year of the Rooster...Menu for our Chinese New Year Celebration.

Saturday is the onset of two weeks of celebration for the Chinese New Year.  Chinese New Year is a celebration of Spring and there are traditional, symbolic foods served during the celebration.  You can learn more about it at this website.  2017 is the year of the Rooster and you can read more about this at here.

Return readers of this blog know that nearly 10 years ago we took in an exchange student from China and she has been with us ever since.  We used to take her out to a restaurant that had a huge Chinese New Year celebration each year but for some reason they stopped having their party.  I started having a party here each year instead.  My first party was in 2014 and was a great success. This was my menu that year.  In 2015, Chinese New Year fell on Ash Wednesday so we waited until the following Saturday for our celebration.  Last year, we combined our Chinese New Year celebration with our daughter, Nicole's birthday celebration and threw in a Valentine's celebration as well.  What a great celebration that was!!

This year, Chinese New Year falls on a Saturday so it is perfect for celebrating.  I invited all the kids but haven't heard back from Nicole or Anthony yet.  Saturdays are tough for them as they are both in the restaurant business.  So, while I am not sure yet who and how many are joining in the fun, I am planning the party.....first order of business?  The Menu......

The Year of the Rooster

Menu for Chinese New Year 2017

Shou Mian

(Chinese Egg Noodles in Broth)

denotes longevity

Dumplings

denotes wealth

Whole Roasted Fish

denotes prosperity

Kan Choi Siu Juk

 Chinese Celery with Pork

denotes hard work

Steamed Rice

Stir Fry Vegetables

Dongzhi Tang Yuan

(Sweet Rice Dumplings)

denotes family togetherness